Kate Kelly Hodsdon

  • 1 c chopped onion
  • 1 c sliced mushrooms
  • ½ c chopped green pepper
  • ½ c chopped carrot
  • 1 clove garlic, minced
  • 3 T olive oil
  • ½ c flour
  • ½ t pepper
  • 3 lbs chicken parts, whole chicken cut up or boneless pieces
  • ½ c dry white wine
  • 1 – 14 or 16 oz can stewed tomatoes
  • 1 – 14 oz can artichoke hearts, drained and halved
  • 1 – 8oz can tomato sauce
  • 1 t dried Italian seasoning

In 12″ skillet cook onion, mushrooms, green pepper, carrot and garlic in 1 T hot oil til tender but not brown. Remove vegetables from skillet; set aside. In medium bowl combine flour, � t salt and pepper. Add chicken pieces, a few at a time, coating on all sides. Brown chicken in remaining hot oil over medium heat 10minutes, turning occasionally. Sprinkle any remaining flour mixture over chicken before browning. Return vegetables to skillet and undrained tomatoes, artichokes, tomato sauce, wine and Italian seasoning. Heat to boiling; reduce heat and simmer, covered 35-40 minutes or until chicken in tender, stirring once or twice. Transfer chicken to platter; keep warm. Boil sauce gently, uncovered, 5 minutes or til desired consistency. Serve chicken and sauce over cooked pasta or rice. Garnish with fresh shredded Parmesan.

Easy company dish!